Gluten-Free Pumpkin Whoopie Pies

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, add melted Unsalted Butter (85 g), Canned Pumpkin Purée (225 g), Eggs (2), Vanilla Extract (1 tsp) and whisk until well combined.

Add Oats (110 g) to NutriBullet or food processor and blend 8-10 seconds to create a find flour-like consistency. Repeat with the Cashew Meal (4 Tbsp) but only for 5-6 seconds.

Add oat flour and ground cashew meal to a separate bowl, along with Baking Powder (1 tsp), Honey (125 g), Baking Soda (1 tsp), Pumpkin Pie Spice (2 tsp), Ground Cinnamon (1/2 tsp), and Sea Salt (1/2 tsp). Whisk to combine all ingredients.

Pour oat flour mixture into the butter mixture and stir until just mixed. Use a small spoon and scoop out 40-42 small mounds on to a baking sheet lined with parchment paper. Bake for approximately 9 minutes, until slightly springy and a toothpick comes out clean.

Remove cookies from pan to a wire rack and allow to cool completely. To make cream cheese filling, beat softened Unsalted Butter (85 g), Cream Cheese (170 g), Honey (4 Tbsp), Vanilla Extract (1 tsp) and Ground Cinnamon (1/8 tsp) in a bowl.

Once the cookies have cooled off and the frosting is ready, flip 20-21 of the cookies on their backs and spread the cream cheese frosting, then top with another cookie to enjoy a mini pie.